SLOW-COOKED ONIONS, ANDOUILLE SAUSAGE & SCALLOPS

Peel, halve and finely slice the onions,
Cut the andouille sausage in half and finely slice to the same width as the onion,
In a frying pan, sweat the onion with 1 tablespoon of SUBLIM’ “Le Fondant” LARD, then add the andouille,
When everything is nicely softened, deglaze with 20 cl of cider, then allow the cider to evaporate,
Remove from the heat and add the mustard, then check the seasoning and add salt and pepper as required,
Place a knob of lard in a frying pan over a high heat, then brown the scallops. Season with salt and freshly ground pepper,
Plate the slow-cooked onion and andouille with the scallops.